Sauce Choron Recipe

•     Like many classic sauces, sauce Choron is named for the chef who created it.
•     It is a hollandaise or possibly bearnaise tinted with tomato. It can be served with
•     poultry, meat or possibly fish. Traditionally, the sauce is made with tomato puree but
•     this version substitutes puree of oven-dry tomatoes.
•     Makes 2 1/2 c.
• 2 x beefsteak tomatoes
• 1 tsp canola oil
• 2 sprg fresh thyme, minced
•     Salt and freshly grnd black pepper
• 4 x shallots, peeled and minced
• 2 Tbsp. dry tarragon
• 1/2 c. red wine vinegar
• 3/4 c. white wine
• 1 tsp crushed black peppercorns
• 1 lrg egg yolk
• 2 c. clarified butter, melted (see Note)
• 1/2 tsp Worcestershire sauce
• 1/4 tsp Tabasco sauce
•     Juice of 1/2 lemon

Directions